Le filet de porc le plus savoureux

Ingrédients

• 1 pork tenderloin / filet (of 250g)
• 1 tbsp sesame oil
• 1 garlic clove (sliced in 4)
• 1 piece of ginger (sliced)
• 1/4 tsp cayenne pepper
• 1/2 tbsp Dijon mustard
• 140 g brown sugar
• 2 tsp ground ginger
• 1/4 tsp garlic powder
• 1/4 tsp ground cloves
• 1/2 orange (zest)
• 1/4 tsp garlic powder
• 1 tsp ground cinnamon
• 1 tbsp rice vinegar
• 2 tbsp paprika
• salt and pepper (to taste)
• vegetable or canola oil (to cook)
• 45 g brown sugar
• 1 tbsp sesame oil
• 2 garlic cloves (crushed)
• 120 ml soy sauce
• 30 g sriracha ((optional, you find it in the asian section in the supermarket))
• scallions / spring onions (to garnish)
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp granulated sugar
• salt to taste
• 1 cucumber (sliced)
• 6 radishes (sliced)
• black sesame

Préparation

1. 1

   --- To marinade ---

2. 2

   Mix the oil with the garlic and ginger and distribute around the tenderloin. Let marinade overnight covered.

3. 3

   On the next day remove the garlic and ginger and season with salt and pepper.

4. 4

   --- For the spice mix ---

5. 5

   Mix the ingredients in a bowl and rub it into the tenderloin so the spices can penetrate it.

6. 6

   Heat a bit of vegetable oil in a pan on high heat. Seal the tenderloin on all sides until really golden. You'll see smoke coming out and that's normal because of the sugar caramelizing.

7. 7

   Take to a preheated oven at 180C for 15-20min or until the temperature at the center reaches 63C. We don't want to overcook it or it will dry out.

8. 8

   Take off the oven and let it rest covered in tin foil for 10min so the juices don't come rushing out when we slice it.

9. 9

   --- For the sauce ---

10. 10

    Put everything in a pot and let it boil until it thickens. Remove the garlic.

11. 11

    --- For the salad ---

12. 12

    Whisk together the dressing ingredients and marinade the cucumbers and radishes in the dressing separately for about 10min.

13. 13

    Garnish with black sesame seeds.